Description
Classic French Beef Stew with Mushrooms is a hearty, slow-simmered dish featuring tender chunks of beef chuck, crispy bacon, and earthy mushrooms in a rich, flavorful broth enhanced with tomato paste and a traditional bouquet garni. Perfect for a comforting family meal, this stew combines deep, savory flavors developed through careful browning and long, gentle cooking.
Ingredients
Scale
Meat and Protein
- 3 lbs beef chuck, cut into 2-inch pieces
- 6 slices bacon, chopped
Vegetables and Aromatics
- 1 large onion, finely chopped
- 3 carrots, sliced
- 2 garlic cloves, minced
- 1 lb mushrooms, quartered
Liquids and Sauces
- 2 cups beef broth
- 2 tablespoons tomato paste
Other Ingredients
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 bouquet garni (thyme, bay leaves, parsley)
- Salt and pepper, to taste
Instructions
- Cook the bacon: Heat the olive oil in a large pot over medium heat. Add the chopped bacon and cook until it is crisp. Remove the bacon pieces from the pot and set them aside, leaving the rendered fat in the pot.
- Brown the beef: Season the beef chuck pieces with salt and pepper. Using the same pot, brown the beef chunks in batches over medium-high heat to ensure a good sear on all sides. This step seals in flavor. Remove the browned beef and set aside with the bacon.
- Sauté the aromatics: In the pot with the flavorful drippings, add the finely chopped onion, sliced carrots, and minced garlic. Cook over medium heat until the onion turns translucent and soft, which should take about 5 to 7 minutes.
- Add the flour: Sprinkle the all-purpose flour evenly over the cooked vegetables. Stir thoroughly, making sure the vegetables are well-coated and scrape the bottom of the pot to loosen any browned bits – this creates a roux base for thickening the stew.
- Combine ingredients and simmer: Return the browned beef and cooked bacon to the pot. Stir in the tomato paste along with the bouquet garni (thyme, bay leaves, parsley). Pour in the beef broth. Increase the heat to bring everything to a boil, then immediately reduce to low heat to maintain a gentle simmer. Cover the pot and let it cook slowly for about 2 hours, allowing flavors to meld and the beef to become tender.
- Sauté the mushrooms and finish cooking: Approximately 30 minutes before the end of cooking time, heat a small amount of oil in a separate pan over medium heat. Add the quartered mushrooms and sauté until they turn golden brown and give off their moisture. Add these mushrooms back into the stew pot and continue to simmer covered until the full cooking time is reached.
Notes
- For a richer flavor, brown the beef well but avoid overcrowding the pan to get a good sear.
- The bouquet garni can be tied with kitchen twine or placed in a tea infuser for easy removal.
- Sautéing mushrooms separately prevents them from releasing too much liquid into the stew, keeping the broth concentrated and thick.
- If you want a thicker stew, let it simmer uncovered for the last 10-15 minutes to reduce the liquid.
- This stew tastes even better the next day as the flavors continue to develop.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
